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–+ servings
250ml PA Dutch Pork & Kraut Infused Olive Oil Blend – perfect for pork dishes, roasted potatoes, and hearty comfort meals
Garden Infuzions

Pennsylvania Dutch Mashed Potatoes Enhanced by PA Dutch Pork & Kraut Olive Oil Blend

Creamy Pennsylvania Dutch mashed potatoes get a savory lift from PA Dutch Pork And Kraut Infused Olive Oil Blend, bringing tangy, hearty comfort to every fluffy forkful.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Dinner, Side Dishes
Cuisine: American Classics, Pennsylvania Dutch
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 pounds Yukon Gold potatoes peeled and cut into 1-inch pieces
  • 1 1/2 teaspoons kosher salt plus more to taste
  • 1/2 cup whole milk
  • 4 tablespoons unsalted butter
  • 2 tablespoons PA Dutch Pork And Kraut Infused Olive Oil Blend
  • 2 cloves garlic minced
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley for garnish

Equipment

  • 1 Large pot For boiling the potatoes
  • 1 potato masher For a rustic, fluffy mash
  • 1 Small Saucepan For warming the milk and butter
  • 1 mixing spoon For folding in the oil blend and seasonings
  • 1 Serving bowl For presenting the finished potatoes

Method
 

Instructions
  1. Place the potatoes in a large pot and cover with cold water by 1 inch. Add 1 1/2 teaspoons salt and bring to a boil over high heat.
  2. Reduce the heat and simmer until the potatoes are fork-tender, about 15 to 18 minutes.
  3. While the potatoes cook, warm the milk and butter in a small saucepan over low heat until the butter melts.
  4. Drain the potatoes well and return them to the hot pot for 1 minute to steam off extra moisture.
  5. Mash the potatoes with a potato masher until mostly smooth.
  6. Stir in the warm milk mixture, garlic, black pepper, and PA Dutch Pork And Kraut Infused Olive Oil Blend until creamy and well combined.
  7. Taste and add a little more salt if needed.
  8. Transfer to a serving bowl and garnish with chopped parsley before serving warm.

Notes

For the best texture, keep the potatoes hot when you mash them and add the dairy warm, not cold. The featured blend brings the main flavor, so taste before adding extra salt at the end.

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